Grilled Chicken and Sausages With Herbed Tomato Salad

1/3 cup plus 2 tablespoons balsamic vinegar
3 Tbls. coarsely chopped fresh rosemary
4 Tbls. chopped garlic
1/2 cup plus 3 Tbls olive oil - plus additional for rack
7 lbs chicken parts (breasts, thighs, drumsticks)
1 Tbls finely chopped shallot
2 1/2 lbs assorted small and large heirloom tomatoes (large ones sliced -small halved)
2 Tbls chopped fresh cilantro
2 Tbls chopped fresh basil
3 packages (13 oz each) precooked turkey or chicken sausages

Whisk together 1/3 cup vinegar, the rosemary and 3 Tbls garlic in a small bowl. Add 1/2 cup oil in a slow stream, whisking until thickened and emulsified; salt and pepper to taste, for marinade. Divide chicken and marinade between 2 large heavy-duty resealable plastic bags and seal. Turn until chicken is coated well. Marinate, chilled, at least 2 hours or overnight, placing bags in large bowls for leaks.

Whisk together remaining 2 Tbls vinegar, 1 Tbls garlic and the shallot in a serving bowl. Add remaining 3 Tbls oil in a slow stream, whisking until thickened andd emulsified; salt and pepper to taste, for dressing. Add tomatoes, cilantro and basil to dressing; toss gently to coat.

Preheat grill and lightly oil rack. Remove chicken from marinade and grill on rack over moderate heat, turning once, until cooked through (about 35 minutes). Tranfer to serving platter...Halve sausages lengthwise and grill on lightly oiled rack over moderate heat, turning, until heated through about 6 minutes. Transfer to platter with chicken. Top with herbed tomato salad and serve remaining salad on the side.